And….? How did it hold up these few decades?
what are you drinking tonight?
- Thread starter JBroida
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aporigine
The slow blade penetrates the winter squash
Quite nicely! It had that old-wine complexity but was still lively in the glass.
Nice, thanks. Back in the late eighties to early nineties* a lot of California wines were less extracted and with a bit more acid than later on; even modestly priced bottlings aged gracefully.
*See how I avoided that apostrophe question?
aporigine
The slow blade penetrates the winter squash
I still have a few ‘80s Ridge Monte Bello rattling around in the back of the wine frij. I have not tasted many premium California reds from the current century, but I have experienced same. They’re a bit … blockier.
I’m impressed with how well my oldtimers are holding up — I’d say they’re outpacing my Bordeaux, despite my being an insufferable claret snob.
*I’m gratified to see I’ve made a difference! Made my day, you did.
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There is something immensely special about this. I love aged Calvados and really just all well made fruit brandies, but this balances rawness and elegance so well it’s in a unique tier alongside only the best Austrian schnapps
sumis
Senior Member
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Been a fan of her wines for a very long time.
This was from last night's simple dinner...old school sea bass with capers & lemon and salad.
sumis
Senior Member
yeah. she's been pretty important, in several regards, for the last decade. and she's still not 40!
i usually drink the sp68 in its youth – like, immediately
– and the 2022 red was the best i've had in some years.i haven't had the white yet – but a few bottles are waiting for their demise
i really like the siccagno; frappato as well, but usuallya little less so. have a handful of grotte alte in my stash, but can't say the one's i'ce devoured have been reasonably priced. well, relative to most bourgogne the are …
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We opened our last 2020 SP68 bianco last night, unfortunately tainted by hydrogen sulfide. Which is odd, because two previous bottles from the same purchase were beautiful. I usually assume H2S is a batch problem, not bottle variation.
But stuff happens, and I’ll definitely jump in for a couple current vintage when I see them. One of my favorites.
Greasylake
Thick knives save lives
Got a bottle of this to sample from a vendor the other day, was surprised at how much I liked it
Greasylake
Thick knives save lives
At the price point it's extremely respectable. I was honestly a bit surprised as well.
aporigine
The slow blade penetrates the winter squash
I killed a bottle of that. Never thought I’d find an Islay I liked.
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Braupakt, a coop between two of my favorite breweries...totally weird to see these two work together IMHO, but hey, the result is a stellar beer, complexity on all levels and great balance between bitters and flavors. Liked it so much I bought the remaining stock at my supplier.
DamageInc
Idiot
That idea is so crazy it just might work!
I don't drink a lot of Aussie Shiraz, but I'm enjoying this one (from the Macedon Ranges area, northwest of Melbourne).
Old fashioned, diggin' this bottling of Rare Breed. Will have to do a side-by-side showdown with the regular bottling sometime (but probably not full sized old fashioneds of each...).
DamageInc
Idiot
Rare Breed has been my go to since all my other favorites are impossible to get now.
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recently saw something about how the investments in Whiskey are drying up, prices are expected to come down reasonably soon....
DamageInc
Idiot
Well then I guess I better dump my investment bottles now
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or drink em ;-)
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I dunno how it;'s elsewhere but where I live we now have a thing called 'sugar tax'. Invented to wean folks of high sugar soda, sounds good though I'm quite sure that trading sugar for artificial sweetener is swapping one disaster for a new one but OK.....
I discovered that Schweppes Tonic silently started to become 0 sugar.....YUCK....there is but one brand left that uses good old sugar and not that artifically tasting sickener.
I discovered that Schweppes Tonic silently started to become 0 sugar.....YUCK....there is but one brand left that uses good old sugar and not that artifically tasting sickener.
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aporigine
The slow blade penetrates the winter squash
think of them as ingestments.
Didn't we do this same thing with butter and margarine?
aporigine
The slow blade penetrates the winter squash
Margarine at least is a food.Didn't we do this same thing with butter and margarine?
